Spanish Fiesta Soup

Total Time: 1 hr 35 mins Preparation Time: 40 mins Cook Time: 55 mins

Ingredients

• Servings: 10
• 6 (6 inch) corn tortillas
• 3 garlic cloves, minced
• 1 spanish onion, chopped
• 1 tablespoon vegetable oil
• 4 plum tomatoes, peeled and chopped
• 2 (32 ounce) containers chicken broth
• 2 tablespoons chopped fresh cilantro
• 2 bay leaves
• 2 tablespoons old bay seasoning
• 1 1/2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• shredded cooked chicken
• shredded sharp cheddar cheese
• chopped avocado

Recipe

• 1 cut the tortillas into 1/2-inch strips; place strips on an ungreased baking sheet.
• 2 bake in a 350 degree oven for 10 minutes or until crisp; transfer to a wire rack to cool.
• 3 saute the garlic and onion in hot oil in a large pot over medium-high heat until tender.
• 4 add 2/3 of the tortilla strips, tomato, and the next 6 ingredients; bring to a boil.
• 5 lower the heat and simmer, stirring occasionally, for 30 minutes.
• 6 remove and throw away the bay leaves; cool soup slightly.
• 7 process the soup in batches in either a blender or a food processor until smooth.
• 8 return soup to the saucepan and cook over medium heat, stirring frequently, until well heated. stir in salt and pepper (add to taste).
• 9 serve soup in individual bowls with desired toppings and the remaining tortilla strips.